Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects | AVESİS

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Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects

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ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., ...More

65th InternationalCongress of Meat Scienceand Technology, 4 - 09 August 2019

Publication Type: Conference Paper / Summary Text
Ankara University Affiliated: Yes